Method for preparing special dry yellow rice wine by main fermentation at low temperature

Abstract

The invention relates to a method for preparing special dry yellow rice wine by main fermentation at a low temperature. The special dry yellow rice wine is prepared from the following components in percentage by weight: 25.0%-40.0% of sweet yellow rice wine or Xiangxue rice wine, 7.0%-20.0 % of semi-dried yellow rice wine or Chia-Fan wine fermentation mash, 1.0%-10.0% of distiller's yeast, 4.0%-10.0% of isomaltooligosaccharide, 1.5%-8.5% of yeast starter and 31.0%-55.0% of water. The method for preparing special dry yellow rice wine by screening or utilizing wine drug, rice-sprinkling wine yeast as well as low-temperature yeast and low-temperature lactobacillus in the distiller's yeast to perform low-temperature and secondary fermentation on the sweet yellow rice wine or Xiangxue rice wine in the invention ensures normal and smooth implementation of fermentation, maintains a certain amount of polysaccharide such as isomaltooligosaccharide in the finished wine, keeps the dry yellow rice wine sweet, and improves the taste of the dry yellow rice wine; in addition, the method for preparing special dry yellow rice wine by main fermentation at a low temperature, provided by the invention, increases an equipment utilization rate and has a significant energy conservation effect.

Description

technical field [0001] The invention relates to a method for producing special-type dry rice wine through low-temperature main fermentation, and belongs to the technical field of rice wine brewing. Background technique [0002] Yellow rice wine is made of glutinous rice, japonica rice, indica rice, black rice, millet, millet, corn, highland barley, etc., saccharified with koji (wheat koji, small koji (wine medicine), red koji, rice koji, Daqu, etc.) or enzyme preparations. Yeast or dry yeast and bacteria (lactic acid bacteria) in distiller's yeast and yeast and bacteria (lactic acid bacteria) in wheat koji are used as starters, rice is soaked and steamed, and different types of mold, yeast and bacteria (lactic acid bacteria "Lactobacillus rice wine" , probiotics), etc., the types and quantities of yeast and bacteria change dynamically with the change of alcohol content. (Dry rice wine, semi-dry rice wine, semi-sweet rice wine) The fermentation process is saccharification and...

AI Technical Summary

Problems solved by technology

But the dry yellow rice wine on the market is difficult to satisfy consumer's demand because bitter taste is obvious, not refreshing, the shortcomings such as mouthfeel are poor, makes it can not sell well in the market always

Furthermore, dry rice wine is mainly fermented at a higher temperature (about 30-35°C) and then fermented at a lower temperature. In winter in northern and southern China, due to the low temperature, the main fermentation needs to be kept warm or heated. Otherwise, it will be difficult to heat up and the fermentation will not proceed smoothly

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